These scones are sweet, light and fluffy and the very definition of “easy peasy”. Quick too, because the scone batter is quite moist and no kneading is required. Simply “cut” the mix with a knife and then scoop large dollops of the mixture into a greased tray to bake a gorgeous rustic-looking scone for your next afternoon tea. These scones are also the perfect addition to school lunchboxes and freeze really well. For other tips on how to bake a perfect scone, click here.
- 3 ¾ cups self-raising flour, sifted
- ⅔ cup white chocolate chips
- ½ tablespoon castor sugar
- 1 cup lemonade
- 1 cup thickened cream
- Preheat oven to 220C (fan-forced) and grease a large rectangular baking pan.
- Sift self-raising flour into a large bowl and stir through the white chocolate chips.
- Make a well in the centre and add lemonade and thickened cream.
- Use a butter knife to “cut” the liquid through the flour and the result will be a sticky, soft dough.
- Use a large spoon to scoop large dollops of the mixture onto a prepared baking pan.
- Brush the top of each scone with a little bit of milk and bake in the oven for approximately 16 minutes. The top of the scones should be lightly golden brown and the scones should sound “hollow” when tapped on the top.
- Remove scones from oven and transfer to a wire cooling rack.
- Scones can be served warm with jam and cream. These scones will freeze perfectly for up to 3 months but make sure they cool completely before placing in the freezer.
Clever Tricks, Tips and Hints …
- Be sure to use lemonade from a freshly-opened bottle or can to get the best results. Flat lemonade won’t work effectively in this recipe.
- Place a frozen scone in your child’s lunchbox in the morning and it will be defrosted by morning tea.
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